Nahm Takrai
This lightly sweetened drink, served with both lunch and dinner in Thailand, is very cooling with spicy foods.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Fluffier, fresher, and fancier than anything from a tub or can.